Pork and Leek Sausages with Black Pudding and Leek Mash

Wholesome British flavours - pork, apples, cider and black pudding - make a delicious (and quick) sausage supper
Pork and Leek Sausages with Black Pudding and Leek Mash
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 900 g potatoes, peeled and cut into chunks
  • 2 leeks, sliced
  • 100 g black pudding, cut into cubes
  • 450 g pork and leek sausages
  • 1 apple
  • 150 ml cider or apple juice
  • 1 sprigs thyme
  • splashes milk
  • 1 tsp butter


1. Place the potatoes into a pan, cover with water and boil for about 15 minutes until soft. During the last 8-10 minutes add the leeks.

2. Meanwhile, in a small frying pan, dry fry the black pudding until crisp.

3. In a large saucepan, dry fry the pork and leek sausages for 12-15 minutes until cooked through.

4. With an apple corer or sharp knife, remove the core of the apple, leaving the skin on. In the last 5 minutes of cooking the sausages, add the apple to the pan and cook to a light brown colour.

5. Pour in the cider or apple juice and add the thyme to the sausages; bubble until reduced slightly.

6. Drain the potatoes and leeks. Mash them with a splash of milk and a knob of butter. Stir the black pudding through the mash.

7. Serve the sausages with the black pudding and leek mash, apple gravy and your favourite seasonal green vegetables.

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